Always raw & unpasteurised
All of the products are live ferments, which means they retain the probiotic microbes.
Great for your gut health
The beneficial microbes and yeasts are associated with better gut health.
Stored & delivered chilled
Because they are all active ferments we keep and uninterrupted cold supply chain, right to your door.
The Explorer Box Subscription
The We Ferment Explorer Box is a subscription box of ferments that you get delivered every month (or every two months).
Some of the most delicious artisanal kimchis and sauerkrauts. You get 5 different products with each box for just £40 with shipping included.
✅Exciting new ferments with every box
✅Pause or cancel anytime
✅Payments processed securely by Stripe
Some of the many producers we’ve featured in The Explorer Box
Coming soon: products by We Ferment
Over the last few months we’ve been working on our very own fermentary in South Bermondsey.
Using artisanal ceramic crocks we will be making amazing seasonal ferments as well as experimenting with British under-utilized ingredients like Kelp.
Our first products scheduled to launch in February are: Kimchi, Sauerkraut and Curtido.
“I tried the subscription box back in October 2020. I never looked back since and my gut thanks me for it!“
Frequently asked questions
Look, it’s not rocket science. Fermentation is one of the oldest method of food preservation, it’s been practiced for thousands of years.
But people still have lots of questions. Here are the most frequent ones we get:
Are these ferments like pickles?
Pickles are normally made with vinegar and not via natural fermentation. That means that the pickle does not retain the beneficial microbes (also known as probiotics).
But the kimchis and sauerkrauts we source follow a different production process than pickles: the vegetables are washed and chopped or diced and then submerged in a salt water brine, where they undergo natural fermentation. The brine prevents spoilage while the fermentation kicks into high gear. After a period of time, Lactic Acid Bacteria and other microbes that are naturally present on the vegetables will have consumed the sugars and produced carbon dioxide and lactic and acetic acids. We are left with a final product that is radically different from the raw material, something that’s not only more delicious but also more digestible and significantly nutritionally improved.
What does raw / alive / unpasteurised mean?
It simply means that the product is not heat treated when it is packaged. It is still an active ferment, albeit a very slow ferment. The refrigeration slows down the fermentation.
We prefer unpasteurised ferments because they retain the microorganisms that produce the fermentation. Turns out, your digestion and immune system is mediated by the same class of microbes – called the human microbiome. Eating fermented foods is associated with better gut health in general.
What’s in the box?
The minimum we put in all boxes is 5 products: 4 jars of kimchi and sauerkraut-style ferments and 1 bottle of fermented hot sauce. Normally we add 1 extra jar, usually smaller than the regular ~500 grams, but we can’t guarantee to do it every time.
Sometimes you can be surprised to find a bottle of kombucha or kefir, which you can bet is going to be 100% live and unpasteurised.
So even with minimum 5 products you’ll end up paying around £8 / product with shipping included which is not bad at all for an artisanal, small batch food product.
We’re a small operation working with small businesses. Sometimes the products we source are made in really small batches and they are delivered to us the day before we ship the box. However, we think the benefits of this system outweigh the negatives. We can experiment by working with a high number of producers and you’ll be surprised with new ferments every time.
We can accommodate some personalization, if you only want kimchi or kraut. Plus, if you have special requirements, it’s always worth emailing at [email protected] and we’ll try to make it happen.
Do I have to keep them in the fridge?
Yes, but not because they spoil! In fact, fermentation has had a safety record for many thousands of years!
At room temperature, the fermentation speeds up. After a couple of days on the counter, your jar of kimchi is still perfectly safe to eat, but you will notice that it is more sour, the veggies are a bit more mushy and it had probably accumulated some gas if the lid was shut tightly.